Tuesday, October 1, 2013

Eye Candy Corn-ingware - Pumpkin Ravioli in Sage Browned Butter

I have discovered something wonderful about the weirdly shaped French White piece I found at the Goodwill a while back...

Unlike the original version of French White, being the straight sided souffle-esque dishes.

This strange looking "newer?" version works GREAT on the stove, for it actually HAS something akin to handles.

Thus, it is, armed with copious pieces from my collection, I embarked upon Ravioli. Granted, I cheated. Wonton is by no means a replacement for a good pasta, but under time constraints, it will suffice. It's not nearly as tasty as pasta and they stick together horribly after cooking, but sometimes ya just gotta do what ya gotta do.

Which brings me to this feast of Corningware pieces used in the preparation. By NO means, whatsoever, do you need to have all these pieces to make ravioli, but I thought it would be fun to break out as many pieces as possible. I will say this, however... Making the filling is infinitely easier in an actual piece of Corningware. It goes from the stove top to the refrigerator for storage in a snap. The rest of it is all eye candy.

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